You'll Want To make This Lion's Mane Recipe A Staple In Your House.
Today, I will tell you about this fantastic lion’s mane recipe I discovered. You will want to make this a new staple for you and your family. (hint: you don’t have to be vegan to enjoy this) These lion’s mane steaks taste phenomenal and do a great job mimicking meat in almost every aspect.
The texture of meat combined with the flavours of a well-spiced steak – that’s what you are getting when you make this recipe. You could purchase a lion’s mane at the grocery store (providing they have it), but another feasible option would be to grow your own at home.
Before we dive right into this unique lion’s mane dish – it seems like a good time to talk about The Lion’s Mane Grow Kit that my company makes. These kits are enjoyable for all ages. It’s fascinating watching the mushrooms grow right in front of your eyes.
Also, no special equipment is needed; you won’t have to search high and low for fresh lion’s mane. Our customers say you can get up to five harvests with the kit.
Let’s get into this recipe because I am sure you are excited to get cooking!
Recipe: Lion's Mane Steaks
One thing for sure about lion’s mane is that it’s an excellent meat replacement, and this vegan lion’s mane recipe will be your new favourite. The creator of this recipe is Derek Sarno of the Wicked Kitchen – His recipes are next level! (see for yourself)
When cooking a lion’s mane steak, it’s a good idea to follow a recipe, but then again – it’s the Wild West, so many of you might want to wing it. (and we agree) But it would be a good starting point to examine the Wicked Kitchen Lion’s Mane Steak recipe in detail before you create your mushroom masterpiece.
Here’s my version of the lion’s mane steak. It’s very close to the original, with a few slight changes to suit my tastes. I encourage you to do the same.
- 2 fist-sized lion’s mane mushrooms
- 2 Tbsp Grapeseed Oil
- 1 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- Salt & Pepper
- 3 Tbsp Coconut Oil
- 6 Tbsp BBQ sauce (your favourtie)
- Fresh thyme
How To Prepare
Detailed Instructions on Cooking This Lion’s Mane Recipe.
Get your oven all warmed up! Crank it up to 400ºF/200ºC using a gas oven or 425ºF for electric ovens.
Give your mushrooms a little haircut – trim their bases just enough, so they sit perfectly flat in your pan.
Time to heat things! Grab an ovenproof cast-iron skillet and turn it to medium-high heat. Drizzle in some oil to coat the bottom. When the oil’s sizzling, pop in the mushrooms, stem-side down. Cook them for a minute to get them nice and soft. Then, place another heavy skillet on the mushrooms and give them another minute under the press.
Now, let’s get pressing! Use a folded kitchen towel or tongs to gently press down the top pan. You’ll see the mushrooms start to give up some water. Keep applying more pressure to get them nicely flattened. To help them brown and boost their flavour, remove water from the top pan and add more oil. This pressing and browning should take about 5 to 6 minutes.
It’s flipping time! Turn those mushrooms over with tongs or a spatula, add more oil, and shake the pan to coat them evenly. Keep pressing until beautifully seared, browned, and squished to less than half their original size. This should take around 5 minutes.
Whip up a mix of dust to coat your steaks, chilli, onion and garlic seasonings will do the trick. Sprinkle the mix over your mushrooms, adding a pinch of salt and pepper. Flip them over after a minute, adding more oil for that extra brown goodness and flavour. Season the top side, flip again, and keep pressing and searing until both sides are slightly charred and crispy. Press them to your desired thickness – I aim for a cutlet-like feel, around 3/4 inch thick.
Once perfectly seared, slide the skillet into the oven for 10 minutes.
After the oven, transfer the mushroom steaks to a cutting board. Now, bring the pan back to medium heat. Add some butter and stir, scraping up all the delicious bits from the bottom. Mix in the BBQ sauce until you’ve got a beautifully thick pan sauce.
Spoon a bit of this saucy goodness onto your plates.
Now, slice those steaks thinly and fan them out over the sauce. Sprinkle it on as a garnish if you’ve got some fresh thyme or parsley. Grab a steak knife and dive in!
Not Your Typical Meat Substitute
Most meat substitutes are packed with fillers and binding agents. And that’s not the case with this recipe. Instead – it’s a whole-food approach (not processed) and a healthy way to enjoy that meaty texture. Best of all, it’s entirely plant-based, and because it’s a single ingredient, you know precisely what you’re eating.
It’s no secret that mushrooms aren’t plants. Did you know their DNA is closer to a mammal than a plant? I sure didn’t, but it’s true – and it could be the reason for their unique texture, far different from any vegetable.
Either way, you slice it (get it?), this lion’s mane recipe is an excellent option for vegans, vegetarians, and even omnivores looking to reduce their red meat intake.
Cooking Tips for Lion's Mane Mushrooms
Mushrooms are 90% water, and lion’s mane is no exception to that rule. To get the most out of this lion’s mane recipe (but this applies to all mushrooms), you need to eliminate some water content during the cooking process – or beforehand.
One of the easiest ways to eliminate the moisture is to cook them. This is where I see most people failing. And if you get it wrong, you’ll end up with soggy and not-so-desirable mushrooms from a texture standpoint.
Here are a few tips on how to nail the perfect texture:
- Dry-Frying – Heat a pan or skillet to evaporate moisture. Place the mushrooms in the pan (not touching) and let them “sweat” on each side for 2-3 minutes. This will help reduce the water content and enhance the umami flavour of your mushrooms.
- Pre-Drying – Leave mushrooms in an open container (in the fridge) overnight, and they will dry out a bit. This can drastically speed up the cooking process, where the goal is to eliminate the excess water.
- High Heat – When searing your lion’s mane steak, it’s essential that you start with a very hot pan. This will help eliminate the water quicker and seal off your steak so it doesn’t completely dry out.
- Press Out – Use a smaller pan to press out the excess moisture quickly and to help adjust your thickness down to 3/4″
It’s not difficult to cook mushrooms – but a few tactics will help you. You’ll achieve outstanding results by following this recipe and using these tips. Experimenting with the ingredients and playing with the cooking times to suit your taste is good.
You might have a new staple plant-based recipe for future generations.
Interested In More Lion’s Mane Recipes Like This One?
See my version of – Lion’s Mane Tacos (so tasty)